Raspberry Chocolate Chip Nice Cream Pops

Raspberry Chocolate Chip Nice Cream Pops are the ultimate healthy summer treat! You just need 5 ingredients and a few minutes to blend up these delicious pops. The hardest part will be waiting for them to freeze!

Hello, and welcome to summer…..finally! I know most of you have been enjoying summer for weeks now, but we are finally getting some sunshine and warmer temps in Newfoundland. (Okay, maybe not today, but it has been a lovely week!) And as the weather warms up, my craving for all things ice cream kicks in! So naturally, these Raspberry Chocolate Chip Nice Cream Pops have been on repeat all week!

What is nice cream?

Of course, when I say I’m craving ice cream, I really mean nice cream. An easy, dairy-free alternative to ice cream! It’s similar to the ingredients you might add to a dairy-free smoothie bowl, except it has a thicker and creamier texture, and you freeze it, obviously!

The simplest way to make nice cream is with frozen bananas and your choice of add-ins like fruit, chocolate or nut butters. What you add depends on the flavor you’re going for. Blend it all up with some dairy-free milk, place in the freezer, and once it resembles the texture of ice cream, serve it up!

The banana creates the creamy texture and naturally sweetens the nice cream. For additional creaminess, I sometimes add full fat coconut milk, especially when making a larger batch of nice cream. But using bananas is the quickest and easiest way, especially if you’re just looking to make a single serving.

Nice cream makes a great afternoon snack or dessert, or when it’s loaded up with fruit, nuts and granola, it makes a great breakfast too!

Since I’ve been making a lot of nice cream lately, I thought I would buy some popsicle molds and make nice cream pops. It’s the same ingredients, except now I can enjoy my nice cream in a convenient handheld form!

Tips for making Raspberry Chocolate Chip Nice Cream Pops:

• Since you’re blending together frozen bananas and other frozen fruit with just a small amount of liquid (in this case, almond milk), I suggest using a high-powered blender or food processor.

• I usually add unsweetened almond or cashew milk to these pops, but you can use a dairy-free milk of your choice.

• Chocolate chips are a must in these popsicles! I like to use mini, dark chocolate chips. If you want these pops to be completely dairy-free, make sure you use dairy-free chocolate chips.

• I often add collagen powder to my smoothie bowls for some added protein, so I added a little bit to these Raspberry Chocolate Chip Nice Cream Pops. It’s just a tablespoon so it’s totally optional. If you want these pops to be vegan, just leave out the collagen.

• The dark chocolate drizzle is also optional, but totally recommended!

If you love nice cream, you might also enjoy these banana ice cream recipes:

• Chocolate Peanut Butter Ice Cream Cookie Cups

• Cherry Chocolate Chip Nice Cream

• Chocolate Peanut Butter Nice Cream Cake

• Dairy-Free Frozen Peach Cream Pie

• Chocolate Peanut Butter Mocha Nice Cream Pops

And while this one isn’t banana ice cream, it’s dairy-free and absolutely worth checking out:

• Carrot Cake Ice Cream Sandwiches

If you make these raspberry nice cream pops, I would love to hear what you think in the comments below!

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Raspberry Chocolate Chip Nice Cream Pops

★★★★★ 5 from 7 reviews

• Author: Leanne
• Prep Time: 10 minutes
• Total Time: 10 minutes (plus time for freezing)
• Yield: 6 popsicles 1x
• Category: Dessert

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Description

Raspberry Chocolate Chip Nice Cream Pops are the ultimate healthy summer treat! You just need 5 ingredients and a few minutes to blend up these delicious pops. The hardest part will be waiting for them to freeze!

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Ingredients

Scale 1x2x3x

• 2 medium-sized ripe bananas, chopped and frozen
• 1–1/2 cups of raspberries, frozen
• 1/2 cup unsweetened almond milk (or other dairy-free milk)
• 2 tbsp mini dark chocolate chips
• 1 tbsp collagen powder
• Additions:
  • Melted chocolate for drizzling on pops

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Instructions

1. Add the bananas, raspberries, almond milk and collagen powder to a high-powdered blender or food processor and blend/process on high until smooth and creamy. You may need to stop and scrape down the sides a few times.
2. Stir in the chocolate chips and pour the mixture into popsicle molds. Place in the freezer for 6-8 hours, or until frozen.
3. Before serving, run the molds under warm water to help release the pops.
4. If adding the chocolate drizzle, lay the pops out on a baking sheet lined with wax paper and use a spoon to drizzle on the melted chocolate. Place the pops back in the freezer to set up. Once set, store in an airtight container in the freezer.

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Notes

1. I used 3-ounce popsicle molds for this recipe, which resulted in 6 pops. You will get more or less depending on the size of your popsicle molds.
2. If you don’t have collagen powder, or would like these pops to be vegan, just leave out the collagen. For the dairy-free and vegan option, also make sure your chocolate chips are dairy-free/vegan.

Keywords: nice cream, popsicles, frozen desserts